MEYER LEMON PUREE RECIPES

Steps:

• Preheat an oven to 350°F (180°C). Generously grease a 20-well cakelet pan with nonstick cooking spray.
• In a large bowl, combine the quick bread mix, butter and milk and stir until smooth and blended. Add the eggs one at a time, stirring after each addition until the batter is smooth.
• Transfer the batter to a pastry bag fitted with a plain 1/2-inch (12-mm) tip. Pipe about 2 Tbs. of the batter into each well of the pan, filling each about three-quarters full; do not overfill. Gently tap the pan on the counter a few times to release any air bubbles in the batter.
• Bake until the cakelets are light golden brown and a toothpick inserted into the middle of a cakelet comes out dry, about 25 minutes. Transfer the pan to a wire rack, let cool for 5 minutes, then turn the cakelets out onto the wire rack. Turn the cakelets right side up and set aside to cool.
• Let the pan cool to room temperature, then wash and generously grease the wells again. Repeat to cook the remaining batter.
• While the cakes are baking and cooling, make the raspberry puree: In a small saucepan over medium heat, combine the raspberries and the 1/4 cup (2 fl. oz./60 ml) water and bring to a boil. Reduce the heat to low and simmer until the raspberries have softened and are falling apart, about 10 minutes. Transfer the contents of the pan to a blender and blend until smooth, about 30 seconds. Pour through a fine-mesh sieve into a bowl and set aside. Let cool to room temperature. (The puree can be made up to 1 week in advance and stored, covered, in the refrigerator.)
• When the cakes are completely cooled, finish the icing: In a bowl, whisk together 2 Tbs. of the raspberry puree and the confectioners’ sugar until combined. Add the remaining 1 to 2 Tbs. water 1 tsp. at a time, until the mixture is uniform and forms a thick, smooth icing.
• Dip the top of each cooled cakelet into the icing to coat. Return the cakelets to the wire racks until the glaze is set, about 1 hour. Serve immediately, or store in a covered container for up to 1 day. Makes about 40 cakelets.
• Williams Sonoma Test Kitchen

Steps:

• Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
• Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Do Ahead: Curd can be chilled up to 1 week.